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Ingredients
Method
- 100ml olive oil
- 4 diced celery stalks
- 1 chopped onion
- 2 chopped carrots
- 3 chopped garlic cloves
- 2.25kg wild boar, cubed
- 200ml red wine
- 1 tbsp juniper berries
- 1 tsp peppercorns
- 1 tbsp rosemary leaves
- 4 sage leaves
- 2 bay leaves
- 1.5kg chopped ripe tomatoes
- 2 tbsp tomato puree
- 1 tsp grated nutmeg
- Heat the oil in a large pan and fry the vegetables and garlic for 7 mins to soften. Add the pieces of wild boar and cook for 10 mins to brown all over, then pour in the wine and bring to a simmer.
- Add the peppercorns, juniper berries, sage, rosemary, bay leaves and chopped tomatoes to the mixture and cook for 6 mins. Add the nutmeg and tomato puree, then cook for an hour (uncovered) until the meat is very tender. Season well, then serve with a big heap of cheesy polenta.
2 hrs
8 serving
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